| 摘要 |
PROBLEM TO BE SOLVED: To provide cake having novel moist palate feeling of cake batter, causing no deflation and also having smooth surface even when adding a large amount of hot water-using dough obtained by pregelatinizing at least part of cereal flour to the cake batter. SOLUTION: A method for producing new cake comprises baking cake dough containing hot water-using dough, dried egg and a polysaccharide thickener. In the method, the cake dough comprises 180-240 pts.wt. of the hot water-using dough containing water based on 100 pts.wt. of cereal consisting mainly of wheat flour, moisture content in the hot water-using dough accounts for 200-300 pts.wt. based on 100 pts.wt. of the cereal used for the hot water-using dough, the dried egg is added at 5-45 pts.wt. to 100 pts.wt. of the cereal in the cake dough, and the polysaccharide thickener is included in the cake. The cake is made by the method. COPYRIGHT: (C)2008,JPO&INPIT
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